HOW TO MAKE BEEF ENCHILADA RECIPES

Name: Make-Ahead Enchilada Breakfast Casserole
Prep time: 25 min
Total time: 7 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb bulk pork breakfast sausage; 8 eggs; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1 tablespoon butter; 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch); 2 cups shredded Mexican cheese blend (8 oz); 1 can (10 oz) Old El Paso™ mild enchilada sauce; Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE ...

Make-Ahead Enchilada Breakfast Casserole Recipe ... image

Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.

Provided by Pillsbury Kitchens

Total Time 7 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 lb bulk pork breakfast sausage
8 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
2 cups shredded Mexican cheese blend (8 oz)
1 can (10 oz) Old El Paso™ mild enchilada sauce
Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
Serve with remaining ingredients.

Nutrition Facts : Calories 420 , CarbohydrateContent 25 g, CholesterolContent 240 mg, FatContent 1 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1 Servings, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 1 1/2 g

QUICK ENCHILADA SAUCE RECIPE | ALLRECIPES

Quick Enchilada Sauce Recipe | Allrecipes image

This recipe is ready to use in about 10 minutes and so much better then the canned sauce in the Mexican foods aisle at your local grocery store. This is a quick, easy version if you don't have the patience or time to completely make from scratch. Hope you enjoy!

Provided by Tamara Shaw

Categories Tomato Pasta Sauce

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 1/2 cups

Number Of Ingredients 9

Ingredients

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ cups beef broth
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoons chili powder, or more to taste

Steps:

Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

Nutrition Facts : Calories 24.1 calories, CarbohydrateContent 4.9 g, FatContent 0.3 g, FiberContent 1.2 g, ProteinContent 1.5 g, SaturatedFatContent 0.1 g, SodiumContent 495.4 mg, SugarContent 3.2 g

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